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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 1 |
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I've never tasted this because I'm allergic to seafood, but the people I've made it for love it. It is from Southern Living. Ingredients:
1 1/2 lbs very fresh large mushrooms, about 18 |
3 tablespoons butter or 3 tablespoons margarine |
1/2 cup chopped onion |
1 garlic clove, minced |
1/2 cup soft breadcrumbs |
1/4 cup chopped fresh parsley |
1/4 cup mayonnaise |
3 tablespoons grated parmesan cheese |
2 tablespoons dry sherry |
1/2 teaspoon worcestershire sauce |
1/2 teaspoon salt |
1/4 teaspoon ground red pepper |
8 ounces fresh lump crabmeat, drained |
2 tablespoons butter or 2 tablespoons margarine, melted |
Directions:
1. Remove and chop mushroom stems; set the mushroom caps aside.
2. Melt 3 tablespoons of butter in a large skillet add the chopped mushroom stems, onion, and garlic. Sauté 3 to 5 minutes or until tender. Stir in bread crumbs and next 7 ingredients until mixture is well blended. Gently stir in crabmeat.
3. Spoon crabmeat mixture evenly into mushroom caps. Place on rack in a broiler pan. Drizzle with melted butter.
4. Bake at 350°F for 20 minutes. Serve hot.
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